Green Goddess Salad with Shrimp

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This Green Goddess Salad with Shrimp is fresh, simple, and full of flavor. The creamy herb dressing pairs perfectly with tender shrimp and crisp greens. It’s an easy, but rich meal that comes together in minutes.

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Ingredients: Salad

• 200g romaine chopped

• 80g butter lettuce chopped

• 1 large cucumber diced

• 150g sugar snap peas (blanched)

• 150g edamame (blanched)

• 1 green apple, thinly sliced

• 1 avocado sliced

• 10g dill and mint

• 40g pistachios or pumpkin seeds

• 1lb cooked shrimp (chopped)

• 1 cup microgreens

• lemon zest, flaky salt, black pepper, fresh parsley

Ingredients: Green Goddess Dressing

• 180g greek yogurt

• 30g lemon juice

• 20g olive oil

• 10g basil

• 8g parsley

• 3g dill

• 6g dijon

• 1 garlic clove, micro-grated

• salt to taste

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Process:

1.

Prepare, wash and slice all the salad ingredients except microgreens (we will use them at the end).

2.

To blanch edamame and snap peas boil them for 3 minutes then immediatley transfer into a bowl of ice+cold water. Strain.

3.

Clean the shrimp. Bring water to boil with salt and a couple of slices of lemon. Add the shrimp and cook 60-90 seconds then plunge into a bowl with ice+cold water. Cut the shrimp in smaller pieces then toss with a tbsp of olive oil and some chopped fresh parsley.

4.

Add all the dressing ingredients into a blender and blend well until smooth. If you don’t have a blender chop up the herbs well then whisk everything together.

5.

Dress the salad and finish off with a drizzle of olive oil and dressing, microgreens and lemon zest..

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Serving + Storage

• Serve cold.

• Be sure to store the dressing and salad separately to keep everything fresh. The greens can get soggy if they sit in the dressing too long, especially overnight. When you’re ready to eat, just toss them together for the best texture and flavor.